Easter Dessert 2019

I. COMPOSITION

• Belgian Chocolate egg (10.8 cm)
• Almond / orange biscuit
• Spiced mousse
• Belgian white chocolate cream
• Mango / passion fruit coulis
• A tuft of lime meringue
• Marinated apricot
• Passion fruit tapioca
• Mango quenelles
• Apricot gel
• Belgian White chocolate decoration

II. BELGIUM CHOCOLATE EGG

• Delight 29 Belgian white chocolate

PROCESS

1. Melt the Delight 29 Belgian white chocolate and colour it with red, yellow, white and brown cocoa butter to get an ‘egg-like’ colour.
2. Using black, brown and white cocoa butter, make small speckles on the egg shape.
3. Temper the pastel brown chocolate and coat the egg shape with a thin layer of chocolate.
4. After loosening, melt down the convex side of the egg shape until it is 2.5 cm high.

III. ALMOND / ORANGE BISCUIT

• 120 g Fresh egg whites
• 140 g Sugar 1
• 200 g Whole egg
• 28 g Sugar2
• 140 g Almond powder
• 3 g Custard powder
• 45 g Flour
• 1 g Salt
• 25 g Butter
• 5 g Orange zest

PROCESS

1. Lightly beat the egg white together with the sugar 1.
2. Lightly beat the almond powder, orange zest, sugar 2, salt and whole egg.
3. Next, melt the butter and add it to the almond powder mixture.
4. Mix the airy almond mixture with the protein foam using a spatula.
5. Using a spatula, blend the custard powder mixed with the flour with the batter.
6. Briefly mix, stencil to 1 cm thickness and bake immediately at 220°C.

IV. SPICED MOUSSE

• 510 g Cream
• 250 g Obsession 30 Belgian white chocolate
• 75 g Egg yolks
• 75 g Sugar
• 25 g Water 1
• 170 g Milk
• 13 g Gelatin powder
• 65 g Water 2
• 5 g Spices *
  * Create a recipe according to your own taste using powdered cinnamon, cardamom, ginger, anise, vanilla, black pepper, clove and nutmeg.

PROCESS

1. Mix water 2 with the gelatin powder and leave to swell.
2. Whisk the cream and place in the refrigerator.
3. Boil the sugar with water 1, up to 120°C.
4. Beat the egg yolk lightly and add the sugar syrup (creating a pâte à bombe).
5. Heat the milk, add spices and allow the gelatine to dissolve into the hot milk.
6. Pour the warm cream onto the Obsession 30 Belgian white chocolate and beat this composite with a whisk.
7. When the mass has cooled to 35°C, mix the pâte à bombe through the composite with a spatula.
8. Finally, use a spatula to mix the whisked cream through the composite.
9. Process the mousse immediately

V. BELGIAN WHITE CHOCOLATE CREAM

• 300 g Cream
• 3 g Gelatin powder
• 15 g Water
• 90 g Obsession 30 Belgian white chocolate

PROCESS

1. Mix the water with the gelatin powder and allow to swell.
2. Heat the cream to reach 70°C.
3. Allow the gelatine to dissolve into the warm cream.
4. Pour the warm cream over the Belgian white chocolate Drops.
5. Mix the mass smoothly and place in the refrigerator for 24 hours.
6. After cooling, whip the cream and process it.

VI. MANGO / PASSION FRUIT COULIS

• 100 g Mango puree
• 100 g Passion fruit puree
• 3 g Sereh
• 10 g Cointreau
• 1 g Xantana

PROCESS

1. Mix both purees with the sereh and Cointreau.
2. Using a blender, mix the xantana with the coulis.
3. Pass the mass through a fine sieve if necessary.

VII. A TUFT OF LIME MERINGUE

• 90 g Sugar 1
• 97 g Fresh egg whites
• 212 g Sugar 2
• 75 g Water

PROCESS

1. Boil sugar 2 with the water to 119°C.
2. Whisk the egg whites and sugar 1 slightly.
3. Add the sugar syrup to the airy egg whites while rotating.
4. Once the foam is nicely stable, place small tufts on a baking tray.
5. Zest some fresh lime over the tufts.
6. Allow the foam to dry at 90°C.

VIII. MARINATED APRICOT

• 175 g White wine
• 60 g Sugar
• 60 g Honey
• 1 Star anise
• 1 Vanilla stick
• 6 Apricots

PROCESS

1. Mix the wine with sugar, honey, star anise, vanilla and heat the mass to reach 80°C.
2. Add the apricots and marinate them in the liquid for 24 hours.

IX. PASSION FRUIT TAPIOCA

• 100 g Fine grain Tapioca
• 150 g Passion fruit puree
• 100 g Apricot puree

PROCESS

1. Whilst stirring, boil the tapioca in water until transparent.
2. Rinse immediately with cold water after cooking.
3. Add the purees and leave the mixture in the fridge for 24 hours before using.

X. MANGO QUENELLES

• 100 g Mango puree
• 25 g Passion fruit puree
• 6 g Gelatin powder
• 30 g Water
• 225 g Cream
• 20 g Sugar

PROCESS

1. Mix the gelatin powder with cold water and allow to swell.
2. Beat the whipped cream with the sugar.
3. Mix the purees and heat them to reach 27°C.
4. Melt the gelatin in the microwave until it is clear.
5. Stir the gelatin in the purees.
6. Using a spatula, mix the thick whipped cream with the purees and process the mousse using a small quenelle mat.
7. After freezing, gelatise the quenelles with a yellow jelly.

XI. APRICOT GEL

• 200 g Apricot puree
• 100 g Orange juice
• 20 g Cointreau
• 75 g Sugar
• 5 g Agar

PROCESS

1. Heat the apricot puree with the orange juice to reach 50°C.
2. Mix the sugar with the agar and stir it in the puree.
3. Boil the mass and let it cool in the refrigerator.
4. After cooling, mix the mass into a jelly using a hand blender.

XII. VARIOUS DECORATIONS

• Delight 29 Belgian white chocolate

PROCESS

1. Make a variety of decorations for your dessert with Delight 29 Belgian white chocolate.
2. Add a little extra white Deodorized Cocoa Butter to get a whiter result.
3. Spread white chocolate thinly on a plastic sheet.
4. Sprinkle with some granulated sugar and silver powder.
5. Using a small egg-shaped stencil, make a 2 cm hole in the middle (see picture).
6. Using a round cutter, cut out circles 4 cm across with a 3 cm hole in the middle (see picture)

XIII. ASSEMBLING

• Melt the Delight 29 Belgian white chocolate and colour it with red, yellow, white and brown cocoa butter until it gets an ‘egg-like’ colour.
• Using black, brown and white Deodorized Cocoa Butter make small speckles on the egg shape.
  Temper the pastel brown chocolate and coat the egg shape with a thin layer of chocolate.
• After loosening, melt down the convex side of the egg shape until 2.5 cm high.
• Place the half-melted egg on a tray with paper.
• Cut out the almond biscuit with an oval cookie cutter and place the biscuit under the chocolate egg.
• Using a piping bag, spray the mousse in the half chocolate Easter egg.
• Level the mousse with a scraper or palette knife.
• Place the desserts in the refrigerator.
• Spray white chocolate / Deodorized Cocoa Butter, in a 60/40 ratio, on the top of the dessert with the help of an airbrush to achieve a velvety texture.
• At the back of the egg, spray two rings on top of each other with white chocolate cream. (nr. 4, see illustration)
• On top of this, place a ring of white chocolate measuring 4 cm, with a 3 cm gap in the middle.
• Fill this with the mango and passion fruit coulis.
• Decorate the dessert, as shown on the picture, with a quenelle, apricot, meringue, gel and tapioca.
• Finish the dessert with green cress, yellow violet leaf and some gold leaf.